Zucchini-Lobster Soufflé
Airy lobster meat soufflés fill zucchini cups for this pretty appetizer. The ackee fruit mixed into the vegetable garnish is a Jamaican delicacy which is not imported to the U.S.; underripe and overripe ackee fruits are toxic. It has a delicate flavor similar to scrambled eggs. The dish is enjoyable and authentic without it.
Ingredients
- Soufflé
- Zucchini Squash - 2 large, about 1-1/4 pounds
- Salt - 3/4 teaspoon, divided
- Freshly ground black pepper - 1/4 teaspoon
- Shelled Lobster tail meat - 4 ounces, uncooked, cut into chunks
- Eggs - 2 large, separated
- Brandy - 1 tablespoon (alt. cognac)
- Reduced lobster stock (see Basics), - 3/4 cup, divided
- Unsalted Butter - 2 tablespoons
- Salt Cod and Vegetables
- Unsalted Butter - 2 tablespoons
- Yellow Onion - 1/2 cup, julienned
- Salt Cod - 4 ounces, soaked, poached and flaked according to package directions
- Lime Juice - 1 tablespoon
- Green Bell Pepper - 1, roasted and peeled (see Basics), julienned
- Beefsteak tomatoes - 1 medium, seeded and julienned
- Scallions (green onions) - 2, julienned or sliced
- Jamaican ackee (optional) - 1/2 cup, drained, canned
- Garlic Chives - 2 tablespoons, chopped, or chives
- Salt and freshly ground black pepper to taste
- Garnish
- Scallion (green onion) - 1, julienned
Instructions
For the soufflé: Using the tip of a rotary vegetable peeler, score zucchini lengthwise every 1/2-inch. Trim ends and cut each zucchini crosswise into four equal pieces, about 2-1/2 inches long. Using a melon baller or grapefruit knife, hollow out zucchini leaving a 1/4-inch shell on sides and bottom forming a cup. Sprinkle 1/4 teaspoon of the salt and the pepper over zucchini; let stand 10 minutes. Invert onto a paper towel to drain.
Heat oven to 375 degrees. Place lobster meat in a blender or food processor; process until very finely chopped. Add remaining 1/2 teaspoon salt, egg yolks, brandy and 1/4 cup of the stock; process 30 seconds. In a medium bowl, beat egg whites until soft peaks form. Gently fold in lobster mixture. Spoon mixture into zucchini cups, mounding slightly. Place the filled cups in a shallow baking pan. Bake for 12 to 15 minutes or until souffle is puffed and set. Combine remaining 3/4 cup lobster broth and butter in a skillet. Cook over medium heat until butter is melted and sauce is slightly thickened; keep warm.
For Salt Cod and Vegetables: Melt butter in a large skillet over medium heat; add yellow onion; saute 4 minutes. Add salt cod; sprinkle with lime juice. Add bell pepper and tomato; saute 4 minutes. Add scallions, ackee and chives; saute 3 minutes. Season with salt and pepper.
To serve: Spoon lobster-butter sauce in center of four warm serving plates; top each with two zucchini-lobster souffles. Spoon salt cod and vegetables around the edges of the plate; sprinkle with julienned scallion.
